I should have followed on of the reviewers recommendation for chipotle. I put extra garlic, salt, chili, coriander, cumin and it still was a little bland. It really needs way more spice to give it more flavor. Served with rice, cilantro and sour cream, but I think what it really needed was some crunch. Simmered lots longer, which helped to add richness, as others have noted. Used an acorn squash, and since the meat only came to about 2 cups, supplemented with a sweet potato. I made adjustments, including some changes in the spices (added a pinch each of cinnamon & smoked paprika included some chipotle in the chili powder, which was plenty hot!) and sauteing a jalapeno with the onions & garlic. This was fine, but somehow just not that special. Like others, I used Baby Kale and it worked great. Garnished with cilantro & avocado slices. Personally, I like more heat so I served diced fresh jalapeƱo & cayenne pepper on the side. Today i also added a tsp of molasses and i simmered for longer than usual, covered. Like some reviewers here i also add coriander and increase the cumin a bit. There's a lot of heat variation among them. i would warn anyone who's using a new chili powder to vety cautious and reduce the suggested amount significantly, increasing as needed. Believe it or not it's a fairly easy weeknight meal, it's delicious and it's got wonderfully nutritious ingredients. This is a frequent go to for me in the fall/winter. I know that sounds like I made not even close to the original recipe, but it was great and pretty close for the most part. I used 1 tsp cumin and 1 tsp chili powder to keep it kid friendly, beet greens instead of chard AND added a zucchini from our garden. I added in a 1 pound beef roast and beef broth instead of veggie broth. I used a organic seasoned mix of brown and wild rice and added it after cooking. I used half a large acorn squash I had prepped this weekend by roasting and added it at the end to rewarm. I used fresh tomatoes and put them in the skillet to cook down first. Anytime you can serve a One-Dish dinner AND have 3 kids under 10 eats lots of veggies without complaining- it is a win-win. I was looking for a recipe that used ingredients I had and I was really happy with the results. This is a vegetarian chili with the savory heartiness of a meat chili. I served this with avocado slices - yum! Would definitely make this again. I stayed on point for the rest of it other than the fact that I used my own dried, soaked, and cooked-in-the-instant-pot black beans. I used a kobacha squash and collard greens because that's what I had on hand both were great substitutions. Really good healthy and satisfying chili! I love recipes like this that feel hearty, taste great, but don't leave me feeling stuffed to the gills. Hubs and the kids loved it! They even asked for seconds! We're going to put it into the regular rotation. Served with sour cream and diced red onions. I added an additional 1/2 TB of chipotle chili powder and 1/2 TB dried oregano. I cooked it about 30 minutes after adding the squash and 10 minutes after adding the kale. I used beef broth because that's what I have and I couldn't find Swiss chard and used two bunches of kale.
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